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The Old Stables

Holmfirth

HD9 2NP

 

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SPICY MEATBALL CASSEROLE 

WITH BASIL OIL

 

INGREDIENTS

600g Sausage Meat
100g Plain Flour
3 tbsp Yorkshire Drizzle Original Rapeseed Oil
Yorkshire Drizzle Basil Oil to serve
 

FOR THE SAUCE

2 Tbsp Yorkshire Drizzle Garlic Oil
Red Onion
2 tbsp Cayenne Pepper
½ tbsp Smoked Paprika
2 Red Peppers
Salt and ground Black Pepper
 
 

METHOD

Preheat the oven to 200C/400F/
Gas 6
 
To make the meatballs, shape the sausage meat into 2 dozen small meatballs and dredge in the flour.
 
Heat the original oil in a pan over a medium heat, add the meatballs and fry, turning occasionally until evenly browned.
 
To make the sauce, heat the garlic oil in a frying pan, add the red onion and fry for 2-3 minutes or until soft. 
 
Add the spices and cook for a further minute. 
 
Then add the meatballs and the chopped red peppers. 
 
Stir well and season to taste.
 
To serve, place the meatballs and sauce onto a large serving dish and drizzle with basil oil.

TOMATO AND MOZZARELLA TART WITH BASIL OIL

suitable for vegetarians

INGREDIENTS

500g Pack of ready to roll Puff Pastry
250g Cherry Tomatoes, halved
150g Mozzarella Cheese
2tbsp Yorkshire Drizzle Basil Oil
A beaten Egg
 

METHOD

Set the oven to 200C/400F/Gas Mark 6 
 
Roll out the puff pastry to form a rectangle 25cm x 15cm and place on a baking sheet. 
 
Place the halved cherry tomatoes on the pastry, leaving an edge of 2-3cm all the way around. 
 
Slice the mozzarella and dot over the tomatoes. 
 
Brush the edge of the pastry with the beaten egg and place in the oven to cook for 18-20 minutes. 
 
When cooked, take out of the oven and whilst still hot drizzle over the basil oil. 
 
Serve with a green salad.

TOMATO SOUP WITH BASIL OIL
 

suitable for vegans

suitable for vegetarians

INGREDIENTS

2tbsp Yorkshire Drizzle Garlic Oil
2 Onions, finely chopped
2 x 400g tinned Cherry Tomatoes
2 Courgettes, finely diced
500ml Vegetable Stock
3 tbsp Yorkshire Drizzle Basil Oil
 

METHOD

Heat the garlic oil in a pan and gently sauté the onions for 2-3 minutes or until soft.
 
Add the tomatoes and courgettes and simmer for 8-10 minutes.
 
Blend to a smooth consistency. 
 
Serve the soup in bowls, drizzled with basil oil.
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